Homemade tomato sauce

This great little recipe for tomato sauce works really well with chicken, pasta etc. Sorry I don’t have a picture at the moment, I will rectify that soon! I tend to make a fairly large batch and then use it for various recipes throughout the week.

Syns on Extra Easy: 0

Ingredients

400g passata
1/2 large onion, finely chopped
125ml chicken stock (I use a Knorr stock pot)
Fresh basil (use dried if you don’t have fresh)

How to make it

1. Saute the onions for a couple of minutes until soft.
2. Add the passata and chicken stock, simmer for 45 minutes.
3. Add the fresh basil for the last few minutes of cooking.

 

Baked chicken parmesan

I hadn’t tried any new slimming world recipes in a while when I decided to give this baked chicken parmesan a go and it was so good that it has re-inspired my focus on cooking healthy, delicious meals. This recipe uses both your Healthy Extra A and B but it’s worth it.

The picture doesn't do justice to how delightful this tasted

The picture doesn’t do justice to how delightful this tasted

Syns on Extra Easy: Approx 2.5 per serving

Ingredients – for two people

1 x large chicken breast, butterflied to make two pieces
2 x slice of wholemeal bread, made into breadcrumbs
84g reduced fat mozzarella (HexA)
15g grated parmesan
1 x egg
100ml tomato sauce

How to make it

1. Preheat the oven to 220°.
2. Mix the breadcrumbs and parmesan in a bowl.
3. Beat the egg and brush it on your butterflied chicken breasts, then dip them into the breadcrumb mixture.
4. Put the chicken on a baking tray and spray with fry lite, bake for 20 minutes then turn them over and cook for five minutes on the other side.
5. Remove the chicken from the oven and spoon a tablespoon of tomato sauce over each piece, then place the mozzarella on the top.
6. Put the chicken back in the oven for about five minutes or until the cheese has melted.
7. Serve with salad/pasta/potatoes.

 

Spicy chicken goujon burger with chilli mayo

I will start by saying I LOVE this – it is great for when you’re craving a chicken burger from the chipper. I serve my spicy chicken burger with various toppings…mushrooms, bacon, onion, cheese etc… spoil yourself (within reason, this is meant to be healthy)!

Keeping it simple...tomatoes, lettuce and onion - beaut!

Keeping it simple…tomatoes, lettuce and onion – beaut!

Look at me now! I'm smothered in mushrooms, bacon, tomatoes and onion :-)

Look at me now! I’m smothered in mushrooms, bacon, tomatoes and onion 🙂

Chilli mayo - I highly recommend this!

Chilli mayo – I highly recommend this!

Syns on Extra Easy: 1 per serving

Ingredients – for two people

For the chicken:

2 x chicken breasts, cut into chunky strips
2 x eggs
Smash (the dried potato stuff)
Spicy Season All (Schwartz)
2 x 60g wholemeal rolls (One is your HexB)
Plus whatever else you might like to top your burger with!

For the chilli mayo (adjust depending on how spicy you like things):
4 x tbsp extra light mayo
2 x tbsp fat free natural yogurt
1 x tsp chilli powder
1 x tsp of Spicy Season All
1 x tsp of lazy red chillies

 How to make it

  1. Pour some smash onto a plate and add plenty of Spicy Season All seasoning to it.
  2. Take your strips of chicken and dip it in a bowl of beaten eggs, before rolling it in the smash mixture – repeat until all the chicken is coated.
  3. Cook the chicken at 200° for about 20 minutes or until you think it has cooked through.
  4. While the chicken is cooking, make the mayo by mixing all the above ingredients together.
  5. When the chicken is ready, build your burger, serve and enjoy!

Teriyaki salmon

I have two slimming world recipes for teriyaki salmon but I favour this one, and think it’s well worth the two syns per serving for maple syrup.

I made this a couple of weeks ago, and took the photo below. For the first time I pan fried the salmon instead of oven cooking and I really DO NOT recommend this. My nostrils were assaulted with the smell of fish every time I walked into the kitchen for what felt like weeks… Do yourself a favour and oven roast it if you’re trying this!

Fish with an Asian twist - it gets the thumbs up from me!

Fish with an Asian twist – it gets the thumbs up from me!

Syns on Extra Easy: 2 per serving

Ingredients – for two people

2 x salmon fillets
4 x tbsp dark soy sauce
1 x lime, zest and juide
2 x tbsp maple syrup
1 x chilli, chopped
1 x small piece of ginger, finely chopped
1 x bunch of coriander, chopped

How to make it

  1. Preheat the oven to 200°C, and then bake the salmon for about 20 minutes. I usually wrap mine in a tinfoil parcel so they don’t dry out.
  1. Use frylight to fry the ginger and chopped chilli.
  1. Add the lime zest and l juice, and pour in the soy sauce. Add the maple syrup and cook for a minute or so, until the sauce is reduced and sticky.
  1. When the salmon is cooked, transfer it to a warm plate and pour the sauce over the top, adding some chopped coriander for flavour and garnish.
  1. Serve with baby potatoes or noodles along with some veg and enjoy.

Pizza chicken

In my opinion, this is a pretty classic slimming world meal. Ok, so it’s not an actual pizza, rather it’s a butterflied chicken breast with a pizza-style topping, but it surprisingly does satisfy a craving.

I feel like chicken tonight, like chicken tonight... actually I feel like pizza but this is good enough!

I feel like chicken tonight, like chicken tonight… actually I feel like pizza but this is good enough!

Syns on Extra Easy: 0

Ingredients – for two people

2 x chicken fillets
200g passata
Grated cheese (HexA)

Then you just need whatever else you’d put on a pizza topping – I’d go for a combo of pineapple/peppers/red onion/jalapenos

How to make it

1. Cut the chicken fillets in half horizontally, being careful not to cut it the whole way through. Fold open to make a butterfly shape.

2. Place the chicken on a baking tray and place in the oven, Gas Mark 7/220ºC for 20-30 minutes, until cooked.

3. While the chicken is in the oven, heat the passata in a pan and add your other toppings.

4. When the chicken is cooked, place the tomato mixture on top. Add the cheese then put back in the oven for 5 minutes.

5. Serve with SW chips, salad or baked potato

Sea bass with a chilli and lime glaze

I work right beside a food market – it’s only open Friday to Sunday so I often pop in on Friday during my lunch break to see what looks good.

This week I opted for fresh sea bass fillets and gave them an Asian twist, keeping it low syn and slimming world friendly.

Kick his ass, sea bass... this was YUM!

Kick his ass, sea bass… this was YUM!

Syns on Extra Easy: 1.5 per serving

Ingredients – for two people

2 x sea bass fillets
2 x spring onions, shredded into lengths
1 x red chilli, finely shredded into lengths
1 x tbsp soft brown sugar
1 x lime, juiced
Pinch dried chilli flakes
White vine vinegar (optional)

How to make it

  1. Preheat the grill to hot and put a baking tray under it.
  1. Make the glaze by mixing the sugar, lime juice and chilli flakes together. If it’s too sweet, then add a splash of white wine vinegar.
  1. Spray the skin side of each sea bass fillet with fry light, then brush the flesh side with the glaze, keeping at least a teaspoon of it back to use later. Season well.
  1. Put the fillets on the pre-heated baking tray, skin-side down, and cook for 4 or 5 minutes (until it’s cooked through).
  1. While the fish is under the grill, put the remaining glaze in a bowl with the spring onion and red chilli and mix well.
  1. Once cooked, top each fillet with the glaze, chilli and spring onion mix.
  1. Serve and devour with vegetables of your choosing – watch out for any pesky bones in the fish!

Overnight oats

Love overnight oats – really filling and yum – tastes more like a dessert than breakfast! Thanks shewithoutsyn.com for the recipe x

She Without Syn

Overnight oats

One of my favourite slimming world recipes that involves no cooking what-so-ever! Great for busy schedules as you can make in a Tupperware container and bring to work.

Ingredients
35g porridge oats (HEB)
Fat free natural yogurt (you can also use Mullerlight or other fat free flavoured yoghurts if you fancy)
Mixed berries – my favourites are raspberries and blueberries but you can use any fruit really!

Method
Place thin layers of the yogurt, porridge and fruit in a jar. I also add a tsp of water over the top to help soften the oats. Cover and place in the fridge overnight so the porridge absorbs all the yogurt.

In the morning you can add more fruit or simply enjoy as is!

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